Vegan Corn Casserole Made in the Slow Cooker

Name: Vegan Corn Casserole Made in the Slow Cooker
Prep time: 10 min
Cook time: 2 h 30 min
Total time: 2 h 40 min
Ingredients: 12.3 ounces Silken tofu (firm); 1 Tablespoon white vinegar; 1 Tablespoon lemon juice; 1 15-16 ounce vegan cornbread mix (such as Famous Daves - see notes); ½ cup vegan butter, melted ((1 stick)); 2 15.25 ounces canned sweet corn, drained; 2 14.74 ounces canned creamed corn; 1 cup vegan cheddar cheese shreds (such as Follow Your Heart); 1 4 ounce can diced green chilies (optional)

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Prep Time: 10 minutes

Cook Time: 150 minutes

Total: 160 minutes

Servings: 12

Cost: $2.09 /serving

Author : Cindy Rainey

vegan corn casserole

Ingredients

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12.3 ounces Silken tofu (firm)1 Tablespoon white vinegar1 Tablespoon lemon juice1 15-16 ounce vegan cornbread mix (such as Famous Daves - see notes)½ cup vegan butter, melted ((1 stick))2 15.25 ounces canned sweet corn, drained2 14.74 ounces canned creamed corn1 cup vegan cheddar cheese shreds (such as Follow Your Heart)1 4 ounce can diced green chilies (optional)

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Instructions

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Step 1

Carefully drain, (not press) the liquid from a 12.3-ounce block of firm Silken tofu.

Step 2

In a blender, place tofu, vinegar, and lemon juice. Blend together on high until the tofu mixture is smooth and well blended. Set aside.

Step 3

Into a med/large slow cooker, add in all ingredients: two cans of drained sweet corn, two cans of creamed corn, melted vegan butter, tofu mixture, vegan cornbread mix, and vegan shredded cheddar and optional green chilies Stir together until well blended.

Step 4

Set on high for 2-3 hours or until cooked through.